Author Notes
I grew up in Washington, DC and worked there again after school. One of my preferred spots for lunch is Teaism and one of my favorite dishes there is the ochazuke. It's a great dish to make with leftover rice and takes only as long as it takes to make some tea and cook up some salmon. - solmstea —solmstea
Test Kitchen Notes
This is the kind of dish I really like. I like that it could be made with leftovers but is also simple enough to make from scratch. The tea acts as a dashi broth and with the addition of the soy, is very similar in taste and without the hassle of tracking down bonito flakes. The oils from the salmon add lots to this concept of "tea as broth," which is brilliant . In the end, like so many Japanese do, I added lots of topping options. I am a big fan of the raw egg yolk, added sesame seeds and green onion and with the suggested nori strips I had a great one cup entree. It presents beautifully as well, which makes it a perfect course for a Japanese inspired dinner or just a really tasty lunch. - thirschfeld
—The Editors
Ingredients
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2 cups
Cooked shortgrain rice, warm or room temperature
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1/2 pound
Salmon
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2 - 4 cups
Green tea
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1 teaspoon
Wasabe paste
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2 - 4 teaspoons
Soy sauce
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Some strips of nori seaweed or furikake
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Plenty of salt
Directions
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Rub the salmon with lots of salt. Let sit for 10 - 15 minutes while you get everything else together. I use big chunky salt because it's easier to wipe off.
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Make the green tea. Cut the nori into strips if you're using it. Portion the rice into bowls.
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Wipe the salt off the salmon and then cook it by the method of your choice. I like to pan fry, but it would be good grilled or baked, whatever you prefer.
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Break the salmon into chunks and place on the rice. Add a bit of wasabi and some of the strips of nori on top.
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Pour the green tea over the wasabi and add soy sauce to taste. I don't like my soup very liquidy, so I use about a half cup of tea, but you could easily use closer to a cup.
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Done and done. Enjoy!
I like to cook simply, especially cooking with things I can find (or at the very least, find at the farmers market which, in SoCal, contains every kind of produce on earth!). I like ingredients like lambsquarters, which grow in every alley and once-tilled ditch but are overlooked as weeds. Or I like scuba diving for lobster - lobster you catch with your bare hands just tastes Great! Generally, I don't like overly fussy recipes and tend to just improvise with whatever I have on hand and few meals come out of my kitchen without green garlic, cayenne, orange zest, or either fresh mint or dill.
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